1 (9 inch) prepared chocolate cookie crumb crust
2 3/4 cups white sugar-sweetened lemonade
3 cups flaked coconut
3 cups peanut butter
2 eggs, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup butter, softened
1 cup milk
1 (12 ounce) can marshmallow creme
1 (15 ounce) can evaporated milk
Preheat oven to 400 degrees F (200 degrees C), or until a 9 inch cake pan or other pan is set. Brush top of pie crust with lemonade, and spread with coconut.
In a medium bowl, beat sugar-sweetened lemonade until smooth. Beat in sugar, oil, eggs and vanilla. Mix until well blended, then stir flour into lemonade. Gradually beat in milk. Stir in marshmallow creme and evaporated milk. Pour evenly over prepared crust.
Bake in preheated oven for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely.